Bring a large pot of lightly salted water to a boil. Cook pasta in boilingwater for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil overmedium-high heat in a large frying pan. Cook and stir mushrooms in oil untiltender. Remove mushrooms from pan, and set aside. Combine shrimp,champagne,and salt in the frying pan, and cook over high heat. When liquid just beginsto boil, remove shrimp from pan. Add shallots and tomatoes to champagne;boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cupcream; boil until slightly thick, about 1 to 2 minutes. Add shrimp andmushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot,cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoonshrimp with sauce over pasta, and top with Parmesan cheese.